Beef Stroganoff

The whole family will love it.

Materials

700 grams of beef shoulder, cut into 0.6 cm thick side slices.

2 teaspoons salt, divided into two doses

2 tablespoons extra virgin olive oil

4 tablespoons unsalted butter

1 medium yellow onion, diced

450 grams white mushrooms, sliced

2 cloves garlic, chopped

¼ cup flour

2 cups beef broth

1 tablespoon fresh thyme, chopped

¼ teaspoon freshly ground black pepper

1 tablespoon Worcestershire sauce

½ cup sour cream

1 tablespoon Dijon mustard

Cooked pasta or mashed potatoes, for serving

Fresh parsley, chopped, for serving (optional)

Step by step process

Salt the pieces of meat with 1½ teaspoons of salt.
In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the meat in small batches and cook, without stirring, until browned, 1 to 2 minutes on each side. Transfer to a plate. Repeat with the remaining meat, adding the remaining olive oil as needed.

Reduce heat to medium. Add butter to same saucepan. Once butter is melted, add onion and mushrooms and cook until onion is softened and mushrooms begin to brown, about 5 minutes. Add garlic and cook, stirring, until fragrant, 1 minute more.

Add the flour and cook, stirring, for 1 minute. Slowly pour in the beef broth and stir until fully incorporated. Add the thyme, remaining ½ teaspoon salt, and pepper and simmer, stirring frequently, until the mixture begins to thicken, about 5 minutes. Add the Worcestershire sauce, sour cream, and Dijon mustard and stir until combined. Bring the sauce to a simmer and cook until thickened. Return the meat to the pan and stir until completely coated.

Serve with pasta of your choice or mashed potatoes and sprinkle with parsley, if desired.

Enjoy your meal!